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1
Preheat the grill over medium-high direct heat.
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2
Oil the grill grates.
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3
Finely chop the cilantro and scallion and mix in the oil and ginger.
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4
Season with salt and pepper.
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5
Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon.
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6
Evenly stuff the slits with the herb mixture.
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7
Season the fish with salt and pepper.
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8
Stir together the lime juice, soy and honey until smooth.
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9
Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes.
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10
Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes.
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11
Transfer to a serving plate and sprinkle the tops with the sesame seeds.
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12
Serve with edamame and lime wedges.
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13
Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source.
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14
Preheat the broiler.
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15
Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray.
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16
Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.
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17
Nutritional analysis per serving (analysis not including optional lime wedges)
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18
Calories 345; Total Fat 15g (Sat Fat 1.8g, Mono Fat 4.1g, Poly Fat 5.8g) ; Protein 39g; Carb 10g; Fiber 3g; Cholesterol 93.5mg; Sodium 306mg
